WEBVTT YOU'RE WATCHING WBAL 11 NEWS SATURDAY MORNING. ANCHOR: WELCOME BACK. IF YOU ARE HUNGRY YOU HAVE COME TO THE RIGHT PLACE. WE ARE TALKING ABOUT BALTIMORE'S BEST RECENT. WITH BALTIMORE MAGAZINE FOOD AND TRAVEL EDITOR IS BACK WITH YOU. YOU HAVE THE LATEST INFORMATION. GOOD MORNING,. ANCHOR: THIS IS SUCH A POPULAR EDITION OF THE MAGAZINE. YOU SEE IT THERE, GRAB IT AND START GETTING HUNGRY AND FIND OUT WHERE TO GO. RIGHT? VERY TRUE. ANCHOR: BEFORE WE GO THROUGH THREE HERE TODAY. HOW DO YOU JUDGE? IT IS A TOUGH JOB. SOMEONE HAS TO DO IT. ANCHOR: YOU ARE LIKE 80 POUNDS. I DON'T KNOW HOW YOU DO IT. IT IS A YEARLONG PROCESS. WE RESEARCH AND REVIEW IT FOR A YEAR LITERALLY. SOMETIMES AROUND SEPTEMBER, OCTOBER, WE, WE CALL FROM A LIST OF 90 SPOTS THAT MADE A LIST AND EAT FROM THERE. WE KNOW THAT WE'RE DONE WHEN OUR WAISTLINES HAVE EXPANDED. ANCHOR: EXACTLY. SO THERE YOU GO. NOW, THE THREE RESTAURANTS THAT WE HAVE TOO. THE TOP THREE. WE DID NOT RANK. WE HAVE 50 RESTAURANTS ON THE LIST. IT DEPENDS ON THE CATEGORY. ANCHOR: SO VERDE WON FOR WHAT PARTICULAR CATEGORY. NOT A CATEGORY. JUST A BEST RESTAURANT. IT IS KIND OF THE NEIGHBORHOOD PLACE. ANCHOR: I LOVE THAT. IT IS WORTH THE DRIVE TO CANTON. THEY HAVE NEAPOLITAN PIES OF PERFECTION. ANCHOR: WHAT ARE WE LOOKING AT? A PIZZA. IT HAS FRESH BASIL. ANCHOR: THAT IS RIGHT HERE, OF COURSE. A HOUSE MADE MOZZARELLA PLATE. THREE TYPES OF PESTO. AND THEN AN ITALIAN CHEESE AND SALAMI PLATES. ANCHOR: IT WILL LAST-SECONDS HERE. I PROMISE YOU SECONDS. ALL RIGHT. LA GRANGE. WHAT DID YOU LIKE ABOUT THIS IS? IT IS PART OF THE GROWING RESTAURANT RENAISSANCE IN HAMPDEN. THEY HAVE FREE PARKING WHICH IS HUGE IN HAMPDEN. AND IT IS CAUSAL FRENCH FOOD. A GREAT GATHERING SPOT IF YOU HAVE A LOT OF FRIENDS AND WANT TO GATHER AROUND A BOWL OF MUSCLES OR LIKE TO DIGS HERE. ANCHOR: AND HERE? BRAISED BEEF CHEEKS AND PORK BELLY, FRIED EGG. ANCHOR: SO THESE ARE BEEF CHEEKS. A GOOD NICKNAME FOR SOMEBODY. BEEF CHEEKS. OK. BNO. IT IS IN A BEAUTIFUL FRENCH BUILDING. THEY'VE GONE THROUGH MANY CHEF CHANGES. WE LIKE MIKE THAT CURRENT CHEF. HE IS TURNING OUT PLATES OF CONTEMPORARY COMFORT FOOD. ANCHOR: THESE SCALLOPS. WHAT ARE THEY? THEY ARE DELICIOUS. THEY ARE WITH PICKLED GRAPE OIL. THEY HAVE BEEN BASTED. ANCHOR: THOSE LOOK DELICIOUS. IS THIS A SHORT RIB? THAT IS A BRAISED PORK SHOULDER WITH BEANS AND A MUSTARD. ANCHOR: YOU COULD BE A SERVER. YOU'RE SELLING THIS. I KNOW. ANCHOR: WHAT IS THIS?